Mother Mary's Creamy Veggie Soup

Mother Mary's Creamy Veggie Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Julie Tholen


I love this soup!!! It is a great way to use those frozen veggies from your garden or if you don't garden, you can use store veggies or whatever is in the fridge!!

★★★★★ 1 vote
2-4 or however many you adj the recipe for!
15 Min
30 Min


1 c
of each veggie: corn, green beans, peas, and diced potatoes & carrots (fresh or frozen)
1/2 c
each of diced onions & celery
1 can(s)
8oz evaporated milk
3 c
1/4 c
3 tsp
1 tsp
of salt
1 dash(es)
pepper - to taste


1dice potatoes, carrots, onions and celery - these will be sauted
2in a heavy pan, melt butter, add diced veggies and saute. When onions are translucent, add flour and stir for about three minutes, you are making a "veggie" rue.
3combine veggies, evaporated milk and water into a good size pot (if you are using frozen veggies you do not have to thaw them, just decrease the water a bit)
4add seasoning and bring to a boil; reduce heat and simmer for about 30 minutes

About Mother Mary's Creamy Veggie Soup

Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy